Bacon Marinara & Breaded Goat’s Cheese

This dinner is proof that you don't need loads of time and loads of fancy ingredients to make a great tasting dinner! This simple store cupboard spaghetti is ready in minutes and packs SO much flavour...the goat's cheese croutons make it really special, but if you don't have time to make them, or you're not a fan of goats cheese - it still tastes brilliant without. I used Bacon by Nature Unsmoked for this. The only REAL bacon that's cured using plant based ingredients. At the moment it's only available within the M25 and online at Amazon Fresh, Morrisons & Waitrose - but watch this space!@denhaybacon #BaconByNature

Amy Shepard Food

Serves 4 people   Prep 10 minutes   Cook 20 minutes


For the marinara:

375g dried spaghetti

onion finely chopped

5 rashers of Bacon by Nature cut into bite size pieces

2 cloves garlic finely chopped

1 tsp sugar

1 tsp mixed herbs

1 tsp balsamic vinegar

400g tin of chopped tomatoes

150g passata

Salt and pepper

Chopped fresh parsley (optional)

For the goat's cheese:

A handful of flour

1 egg beaten

Oil for frying

2 x 100g wheel of soft, rindless goats cheese

Each wheel cut into 8 wedges

40g panko breadcrumbs (you can use fresh breadcrumbs if you prefer)


First prep the goat's cheese. Place the flour, beaten egg and breadcrumbs in separate bowls. Roll each goat's cheese wedge in flour, then dip in the egg, brushing off any excess. Roll in crumbs until coated. Set the breaded goat's cheese aside.

Heat a drizzle of oil in a large, non-stick saucepan with a lid. Add the onions and fry on a medium heat for 3 minutes.

Add the bacon pieces and fry for a further 3 minutes.

Stir in the garlic, sugar, mixed herbs and balsamic vinegar and fry for 2 minutes, stirring regularly.

Stir in the chopped tomatoes and passata, season with salt and pepper and gently bring to the boil on a low heat. Place the lid on the pan and simmer on low for 10 minutes, stirring occasionally.

Cover the spaghetti in boiling, salted water. Bring back to the boil and simmer for 10 minutes until cooked.

Cover the bottom of a non-stick frying pan with a thin layer of oil and heat until hot. Fry the breaded goat's cheese on a medium heat for around five minutes, turning them over until golden brown and crisp all over.

Lift the cooked spaghetti from the pan with tongs or a fork and place straight in the sauce. The starchy pasta water will help to thicken and combine the sauce.

Move the pasta around the pan until thoroughly coated.

Divide between bowls and top with the crispy goats cheese. Finish with chopped, fresh parsley and ground black pepper.


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